Composition / ingredients
Step-by-step cooking
Step 1:
How to make a Bird's milk souffle? Measure out the required ingredients. Take cream at least 33% fat content, sour cream - thick. Be sure to cool the cream before use.
Step 2:
Pour gelatin with cold milk and leave to swell for 20 minutes.
Step 3:
Mix sour cream well with half the volume of sugar. Leave until the sugar is completely dissolved. Take the dishes deeper for this - we will add more products to it.
Step 4:
In a saucepan, combine the soaked gelatin, the remaining sugar and vanilla. Don't overdo it with vanilla - you need it just a little bit, on the tip of a knife, otherwise the dessert may taste bitter (carefully read the instructions on the package).
Step 5:
Put it on the stove and heat, stirring, over low heat until the gelatin is completely dissolved. Then remove from the heat and leave to cool to room temperature.
Step 6:
Beat the cooled cream into a strong foam with a mixer or blender.
Step 7:
Gently mix the whipped cream into the sour cream.
Step 8:
Pour in the cooled milk with gelatin, trying to continue whipping the whole mass. To do this, you can use a stationary mixer.
Step 9:
Grease the mold with vegetable oil. Pour into the souffle mold. My form is 25x25 cm.
Step 10:
Cover the mold with plastic wrap and put it in the refrigerator until completely solidified for 3-4 hours (if time permits, you can stay overnight).
Step 11:
Prepare the products for the glaze.
Step 12:
Pour gelatin with cold milk and leave to swell for 15 minutes.
Step 13:
Combine water, cocoa and sugar in a saucepan. To make it easier, first mix cocoa with sugar, and then gradually pour water into this mixture, stirring vigorously all the time. So cocoa is better emulsified and there will be no lumps.
Step 14:
Bring the chocolate mixture over low heat to a boil and remove from the stove.
Step 15:
Heat the gelatin over low heat until dissolved.
Step 16:
Pour the melted gelatin into the cocoa, stirring. Stir until smooth and cool to room temperature.
Step 17:
Pour the chocolate icing over the frozen souffle.
Step 18:
Cover with plastic wrap again and refrigerate for another 2 hours. My chocolate layer was flush with the edges of the mold, so I didn't cover it with a film, so as not to violate the integrity of the top layer.
In my childhood and youth, my favorite cake was Bird's milk. It seemed much tastier than biscuit and shortbread. Then the tastes changed, but in the last two years I again remembered my love for souffle. I posted on the website a couple of recipes for cakes stuffed with souffle, though with additives. And finally, I got to my favorite classic recipe.
Why gelatin hardens badly, how to avoid unpleasant gelatin lumps in the dish, as well as all the secrets and subtleties of cooking read in the article about gelatin .
How to whip cream properly? It is important that the cream is fat, at least 33%. Cream should not be frozen before whipping — otherwise, during whipping, they will be stratified and a whey with butter will turn out! Buy only fresh chilled product for these purposes. The whipping dishes and the cream itself should be cold, keep them in the refrigerator for at least 1-2 hours. Beat with a mixer at minimum speed, gradually increasing the speed. How do I know if the cream is whipped enough? The creamy mass should retain its shape and not spread. At this point, stop whipping. Otherwise, the cream will turn into butter.
What is the difference between vanilla, vanillin, vanilla extract and vanilla sugar, how to use and replace them correctly, so as not to spoil the taste of the dish , read in this article .
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Cocoa powder - 374 kcal/100g
- Gelatin - 355 kcal/100g
- Water - 0 kcal/100g
- Vanillin - 288 kcal/100g
